Chewy Ginger Cookies
2 1/2 cups all purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup (2 sticks) I Can't Believe It's ® All Purpose Sticks
1 cup granulated sugar
1 large egg
1/4 cup molasses
1/3 cup Demerara, turbinado or granulated sugar (I will use granulated)
Preheat oven to 350ยบ. Combine flour, ginger, baking soda, cinnamon, cloves and salt in medium bowl; set aside. Beat margarine w/ 1 cup granulated sugar in large bowl w/ electric mixer until light and fluffy. Beat in egg until blended. Stir in molasses. Gradually stir in flour mixture just until blended. Gently roll dough into 1 inch balls w/ lightly floured hands, then roll in granulated sugar. Arrange on ungreased baking sheets, 2 inches apart. Bake 8 minutes or until cookie edges are firm. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Gingersnap Dip
1 8 oz. package cream cheese, softened
1 cup powdered sugar
2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 8 oz tub Cool Whip, thawed
In a small mixing bowl, combine the cream cheese, powdered sugar, vanilla and pumpkin spice. Beat in Cool Whip until blended. Refrigerate until serving.
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